This Burger Bun Took Me 10 Years to Figure Out

Superb thanks.

Watch John Kirkwood

Find a new hobby man... 10 years for a bun than stays flat when you squeeze it... fail.

I’m not sure what I’m doing differently than you, as far as I can tell I’m doing everything exactly the same - but I’m getting burnt bottoms. I’ve fiddled with it and can get less burned bottoms but the issue persists. Any tips would be appreciated.

The 10 years paid up. Great recipe.

Boop boop, boop boop boop 😂

Dough conditioner is just tangzhong or yudane right? Not tryna buy extra ingredients

Hmm imma do a 1-1 comparison of your recipe with Gugas buns I modified a few times myself

I just tried making these, but no matter how long I mix the dough, the dry fase doesn't come. It stays super sticky. Weighed out all the ingredients with grams.

You should change the channel picture to something vibrant . I was getting notifications of you video from past couple of days , but didn't click on it because of the pic somehow . It looks kinda dull

Made these buns today and I must say, I knocked it out of the park thanks to you.

How to do the recipe if i do not have access to dough conditioner?

Guy if a burger bun recipe has potato in it you are in the right place.

I tried these and they didn't rise :( My yeast was active and all ingredients were at the right temp. This is the first time a dough recipe has failed on me.

Hey does Bread machine yeast counts because I heard it has dough conditioner

How long would these stay fresh? And whats the best way to keep them freshest longest?

Gangster

can someone help me.. my dough is way to sticky and doesnt really rise. why?

Dough conditioners are essentially chemical poison --- which is why they're banned in Europe. Azodicarbonamide for example is highly carcinogenic.

Is the butter salted or not?